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caramel banana pudding poke cake - featured image

Caramel Banana Pudding Poke Cake

  • Author: Lilya
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x

Description

A simple, crowd-pleasing dessert combining yellow cake, banana pudding, ripe bananas, and caramel sauce for a moist, creamy treat that’s perfect for potlucks and family dinners.

Ingredients

Scale
  • 1 box yellow cake mix (about 15.25 oz / 432g)
  • 3 medium ripe bananas (about 300g)
  • 1 package instant banana pudding mix (3.4 oz / 96g)
  • 2 ½ cups milk (600ml) – whole milk preferred
  • 1 cup caramel sauce (240ml)
  • 8 oz whipped topping (Cool Whip or homemade whipped cream)
  • 1 teaspoon vanilla extract
  • Butter (for greasing the pan)
  • Optional: chopped nuts (pecans or walnuts)
  • Optional: sprinkle of cinnamon mixed into pudding

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter.
  2. Prepare the yellow cake mix according to package instructions (usually mix with eggs, oil, and water). Pour batter into the pan.
  3. Bake for 25-30 minutes or until a toothpick inserted comes out mostly clean. Let cake cool slightly for 10 minutes.
  4. Using a fork or skewer, poke holes all over the cake about 1-2 inches apart.
  5. In a medium bowl, whisk together instant banana pudding mix and milk until thickened (about 2 minutes). Stir in vanilla extract.
  6. Slowly pour the banana pudding evenly over the poked cake, letting it sink into the holes. Spread any excess pudding with a spatula.
  7. Slice ripe bananas and layer evenly over the pudding-covered cake.
  8. Drizzle caramel sauce generously over the top. Warm caramel slightly if needed for easier drizzling.
  9. Cover the cake with plastic wrap and refrigerate for at least 2 hours (preferably longer) to let flavors meld.
  10. Before serving, spread whipped topping evenly over the cake. Optionally, drizzle extra caramel on top.
  11. Slice into squares and serve chilled.

Notes

Use ripe bananas with brown spots for maximum flavor. Warm caramel sauce slightly for easier drizzling. Make the cake a day ahead for deeper flavor. More holes in the cake allow more pudding to soak in. Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze as pudding and whipped topping separate.

  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of c
  • Calories: 320
  • Sugar: 32
  • Sodium: 290
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 50
  • Fiber: 2
  • Protein: 3

Keywords: caramel banana pudding poke cake, easy dessert, banana pudding cake, caramel dessert, poke cake recipe, homemade dessert, crowd-pleaser

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Find it online: https://platelyn.com/caramel-banana-pudding-poke-cake-recipe-easy-homemade-dessert-to-make-on-repeat/